INSPECTION REPORT Health Protection 253535

PREMISES NAME Subway #14761		Tel: (604) 534-5593 Fax:
PREMISES ADDRESS Unit A - 22372 Fraser Hwy Langley, BC V3A 4H6		INSPECTION DATE March 9, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jubraj S Bhinder		NEXT INSPECTION DATE March 11, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous food kept above 4C in inserts at prep line cooler - tuna mix, roasted chicken and roast beef was kept at 8-9C from the morning. Corrective Action(s): 1. potentially hazardous foods affected by time/temperature must be discarded *operator discarded the food at the time of inspection 2. Adjust the temperature in the cooler so that all foods are kept at or below 4C. If temperature adjustment is not possible, repair the cooler 3. Monitor and record the temperature for the cooler 4. Do not store potentially hazardous foods in the cooler until is can maintained the temperature. Date to be corrected by: Immediately Violation Score: 15

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Quat sanitizer bottle is not labelled Corrective Action(s): Label the spray bottle with sanitizer inside. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General Comments: - Handwashing station is proved with hot/cold running water, liquid soap and paper towels - Hand washing and proper use of gloves were observed at this time - Proper dish washing procedure for 3-compartment sink is follow - General sanitation is satisfactory - Walk in cooler is at 4C or below - Walk in freezer is at or below -18C - Hot holding unit maintained above 60C - Sanitation of prep line is observed - Food is stored off the floor - Permit is posted - Staff are food safe trained